In the bowl of your stand mixer, combine the yeast and warm water. Let it rest for about 5 minutes until it becomes foamy.

Add the warm milk, 1/4 cup of melted butter, egg, sugar, and 1 teaspoon of salt to the yeast mixture. Mix on low until well combined.

Gradually add the flour while keeping the mixer on low. Once all incorporated, increase to medium-low speed and knead until the dough is smooth and elastic, about 3-4 minutes.

Transfer the dough to a lightly oiled bowl, turning it to coat. Cover the bowl loosely with plastic wrap and let it rise at room temperature until doubled in size, about 60-90 minutes.

Preheat the oven to 350°F and spray a 9x13 inch baking dish with nonstick cooking spray.

Once risen, punch down the dough and divide it into 24 equal pieces. Roll each piece into a 2x2 inch rectangle.

Brush half of each rectangle with melted butter, fold the unbuttered side over, and place it seam-side down in the baking dish. Repeat with all pieces.

Brush the tops of the rolls with more melted butter. Loosely cover with plastic wrap and let rise again for 30 minutes to an hour, or until doubled in size.

Bake the rolls for 35-40 minutes, or until they’re golden brown and puffy.

Once baked, brush with additional melted butter and sprinkle with salt. Serve warm.